Chana Masala ( Spicy Chickpeas)

A very popular and common dish mainly in the Punjab region of northern India, these are good source of protein, zinc and folate. Soaking these in water with a tea bag overnight gives it a lovely dark color and flavor.

This recipe will serve 2-3 people.

Ingredients:

• 1 cup chana (chickpeas)
• 2 tablespoons channe ki daal ( split gram)
• 2 moti elaichi (big cardamom)
• 1" stick dalchini (cinnamon)
• 1 tea bag or 2 teaspoons of tea leaves tied in a muslin cloth
• 1" piece ginger crushed to a paste
• 4 cloves of garlic crushed to a paste
• 2 teaspoons anardana ( pomegranate seeds) powdered
• 2 medium sized onions finely chopped
• 2 big tomatoes finely chopped
• 1 teaspoon garam masala
• 1 tablespoon chana masala ( available in any Indian grocery store)
• 1 teaspoon dhaniya powder ( coriander powder)
• salt and red chilly powder to taste
• 1/2 small lemon's juice
• 4-5 tablespoons oil
• 4-5 tablespoons of finely chopped coriander leaves for garnish
• 1 tablespoon of ginger juliennes for garnish

 Method:

• Soak chana and channe ki daal with moti elaichi, dalchini, tea bag and enough water, overnight or for 8 hours in a pressure cooker.
• Remove the tea bag after the chana has been soaked.
• Pressure cook all the ingredients together to give 3-4 whistles. After that keep on low flame for about 20 minutes. Then keep aside.
• Heat oil in a non stick pan. Add onions and saute them till they turn dark brown. Be careful not to burn them.
• Add chopped tomatoes. Cook and mash occasionally till they turn brownish in color.
• Add ginger, garlic, anardana powder, dhaniya powder and red chilly powder. Mix well and cook for a 3-4 minutes.
• Add the boiled chanas with the whole spices to the onion-tomato mixture. Add salt and cook for 5 minutes.
• Add garam masala, lemon juice and chana masala. Mix well and keep on low flame for another 10-15 minutes.
• Serve hot and enjoy.